4 doz. groups 4 pecan halves each
2 c. light cream or evaporated milk
2 c. sugar
1/2 tsp. salt
1 c. light or dark corn syrup
1 tsp. vanilla
1/3 c. butter
1 (12 oz.) pkg. semi-sweet chocolate pieces

In large heavy saucepan, heat until lukewarm: 2 cups light cream or evaporated milk. Pour out 1 cup and reserve it. Add to milk in saucepan: 2 cups sugar, 1/2 teaspoon salt, 1 c. corn syrup. Cook and stir constantly over moderate heat until mixture boils. Very slowly, stir in so that mixture does not stop boiling the reserved cup of cream. Cook and stir constantly for 5 minutes. Stir in 1 teaspoon at a time 1/3 cup of butter, turn heat low, boil gently. Stir constantly until 248 degrees is reached on candy thermometer or until small amount dropped in very cold water forms firm ball that does not flatten when taken out of water.

Remove from heat. Gently stir in 1 teaspoon vanilla. Cool slightly. Pour about 1 teaspoon slightly cooled caramel mixture over center of each group of pecans, half covering each nut to resemble turtle. Cool 10 minutes. Melt over water, without stirring, 1 (12 ounce) package semi-sweet chocolate pieces. Spread over each candy turtle.